Altered from a recipe on Instructables.
- 1.5 c sugar (mix white and brown)
Grate enough ginger to wet all of the sugar.
Finely grated in zester.
- (2) 2"x6" large ginger roots
Makes a firm dry-ish ball of wet sugar.
if you have it.
- 1/2 chili pequin
- 6 whole peppercorns
to cover the ginger and sugar, and slowly simmer for a
syrup slightly thinner than simple syrup.
Bring water back to a simmer, stir, and allow to
simmer gently for about 10 minutes, then remove from heat.
Add zest and juice from about
- 1.5 lemons, XOR about 3ish limes
Let sit for a couple of minutes, then strain into
a jar for storage in the refrigerator.
Serve with about 1.5-2 Tbsp syrup per glass of sparkling water.
I have done this once so far, but with 1 lemmon, 1 chili pequin,
and about a dozen peppercorns.
It was a bit hot, and low in lemmon, so I increased the lemmon
above, and reduced the chili and peppercorns.